Ingredients:

* 4 tbsp sunflower oil

* 1 tsp black mustard seeds

* 400g canned chopped tomatoes

* 500g raw tiger prawns, peeled

* 100ml coconut cream or fresh cream

* 4 tbsp chopped fresh coriander

For the curry paste:

* 1 medium onion, chopped

* 3 garlic cloves, crushed

* 2 green chillies, deseeded and chopped

* 2.5cm fresh ginger, chopped

* 4 tsp paprika

* 1 tsp garam masala

* 1 tsp ground coriander

* 1/2 tsp cumin powder

* 1/2 tsp turmeric powder

* 1/2 tsp salt

* 2 tsp lemon juice

Method:

1. Make the curry paste. Put the ingredients into a food processor with 1 tablespoon of water and blend until smooth. Transfer to a bowl and set aside.

2. Heat the oil in a frying pan over a medium heat, add the mustard seeds and cover the pan with a lid. As soon as they begin to pop, uncover and add the prepared curry paste. Fry for 4-5 minutes until it seems to be splitting from the oil, then add 250ml hot water and simmer for a further 3 minutes.

3. Stir in the tomatoes and cook for 5 minutes, stirring, until they have broken down in the sauce. Add the prawns and cream and simmer gently for 3-4 minutes, until

the prawns are just firm and pink. Season to taste. Stir in the coriander and serve immediately with naan bread or pooris.